Dutch Speculaas


500 gr flour convert conversion

150 gr convert conversionbutter or margarine

1 teaspoon baking powder

200 gr convert conversionbrown sugar

3-4 tablespoons speculaas spices

4-5 tablespoons milk

some rice flour or cornstarch

(sliced almonds)



"speculaas" mold

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Preparation in advance:

Sift flour and cookie spices on a working surface, sprinkle the baking powder and brown sugar over and divide the cold butter in flakes. Knead with cold hands to a firm dough. Add bit by bit some milk. Wrap in plastic foil and place overnight in the fridge.

How to prepare:

Preheat the oven to 200C/395F (fan oven 180C/360F).

Dust the "speculaas" mold with some rice flour, take a little ball from the dough and push it in the speculaas figurs. Cut with a knife flat on the back of the mold the remains off. Push, if used, the sliced almonds carefull in the bottoms of the cookies. Tap the mold on a work surface so the speculaas falls out (if the dough won't release from the mold dust little more for the next portion). Place on a greased baking sheet.

Bake 10-15 minutes.

First published: April 12, 2003, Netherlands

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Janneke's Recipes 2003-2014 ( Linking to this source is legally required when published elsewhere)